"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Gold Medal Pork Medallions Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Gold Medal Pork Medallions, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Monday, August 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:

2 lbs pork tenderloin

Rub
1 tbsp Jack Daniel's Honey Dijon (I've also mixed 1 tsp honey with 2 tsp Dijon mustard)
1 tsp Emeril's essence (I skipped this)
1 tsp brown sugar
1 tsp kosher salt
1 tsp fresh crack pepper
1 tbsp olive oil

Sauce
3 tbsp unsalted butter
2 tbsp green onion
3 tbsp water
1 tbsp Jack Daniels honey Dijon mustard
2 tsp fresh parsley (diced)
2 pinches of lemon pepper
2 garlic cloves (minced)
1 tbsp fresh lemon juice
2 tsp fresh lemon zest

Directions:
Directions:
Rub
Stir together rub in small bowl using a spoon. Slice tenderloin into 8-10 even rounds and pound with a meat hammer till you have 1-4-1/2 inch thick medallions. Rub the rub into tenderloins and let sit for 5-10 minutes (you only need a little more than a 1/4 tsp of rub per medallion.)

Sauce
While tenderloins are marinating in rub melt butter over medium heat in a medium skillet. Add green onions and cook for 3-4 minutes. Whisk in water and mustard then cook down till about 1/2 of original volume. Whisk in lemon juice, parsley, lemon pepper and salt, cook for 2-3 minutes and then turn heat down to low. Keep sauce warm.

Tenderloin
Place medallions on lower grill grate and sear for 1 minute. Flip medallions and sear the opposite sides for an additional 1 minute. Move medallions to medium grate and cook 4-5 minutes. Flip all medallions and cook for an additional 4-5 minutes or until done. (If medallions are looking dry do not be afraid to drizzle them with a little bit of the sauce to moisten them up.)

Remove medallions from grill and let set for 5 minutes. Serve 2-3 medallions per plate lying them angled onto one another. Drizzle sauce over them and top with a parsley garnish.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
FYI - I don't think I've ever 'garnished' anything with parsley in my life.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

406W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!